Instructions:
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery and cook, stirring occasionally, for 4-5 minutes, until softened.
Add garlic and cook for 1 minute more.
Stir in diced tomatoes, lentils, vegetable broth, cumin, coriander, and smoked paprika.
Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.
If a creamier texture is desired, use an immersion blender to blend a portion of the soup or transfer 1-2 cups to a regular blender, blend until smooth, and return to the pot.
Stir in spinach and lemon juice and cook until spinach is wilted, about 1-2 minutes.
Season with salt and pepper to taste and serve hot.
Continued on the next pa
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